This Lake Trout Recipe with Lemon, Chives was made from trout caught at our summer dacha. Dachas are very common in Russian and in former Soviet states. A dacha (дача) doesn’t have an exact translation from Russian to English. The closest explanation is a Russian summer cottage that is used by city dwellers as an escape from the city life.
Dacha’s almost always have a garden, that allows the owners to grow vegetables, many of which are preserved to eat during the long Russian winters (think pickles or sauerkraut). Northern hemisphere summers are short in months, but have very long days. It’s not uncommon for the sun to set at 10pm, which allows for a shorter growing period. Growing food at the dacha was a necessity for many during the Soviet period.
We were fortunate to visit a dacha, make this lake trout recipe and eat fresh fruit and veggies from the garden. There is nothing like garden to plate, when you are standing in a garden, on your way to the kitchen, out in the countryside. Garden fresh veggies have so much flavour, store-bought food tastes like cardboard in comparison.
We were so blessed to enjoy this Lake Trout Recipe with Lemon, Chives and Vegetables, a rustic meal over hot coals. We picked fresh veggies from the garden, onions, zucchini, carrots, garlic and red peppers, chives, sliced them and added potatoes, spices and butter ready to wrap in foil. My brother-in-law caught the fresh lake trout, and cleaned out the guts for me (Thank you!). My wife added butter, chives, garlic and lemon for a quick meal. I think getting the coals lit and hot enough were the hardest part of the night (which was my job).
This Lake Trout Recipe with Lemon, Chives is just as easy to make at home, just pop it into the oven or bbq, instead over hot coals. Start cooking the vegetable parcels first, because they take longer to cook, so your meals are ready at the same time. Bon Appetit! Приятного аппетита!
- 4-6 small trout, cleaned (head removed)
- 2 lemons (1 sliced and 1 squeezed)
- approx ½ cup butter cubed
- 2 cloves garlic sliced
- 1 handful of chives chopped
- salt and pepper
- Vegetables Ingredients
- 1 medium zucchini quartered
- 4 carrots sliced
- 2 small onions sliced
- 1 capsicum chopped
- 2 cloves of garlic sliced
- 2-3 medium potatoes sliced into thin wedges
- approx ½ cup butter cubed
- garnish with chives
- salt and pepper to taste
- Instructions For the trout
- Arrange charcoal briquettes into a pyramid and light according to instructions. After approx 10-15 minutes when the charcoal is white, it's ready to be spread evenly for cooking. Alternatively, preheat your oven to 200°C/400°F.
- Prepare the lemons, cutting 1 in half and the 2nd into slices and set aside. Do not squeeze the lemon on the trout until you are fully prepped and ready to put your parcels together for cooking, otherwise the acids in the lemons will start cooking the trout.
- Prepare the butter, garlic and chives and set aside.
- Prepare foil into square pieces several inches larger than the fish. Use a thick foil, otherwise use 2 pieces of foil.
- Squeeze the lemon into the insides of the fish. Lightly salt and pepper to taste.
- Add the chives and garlic slices inside the trout cavity. Add several cubes of butter per fish.
- Place a single fish in the centre of the foil and place 2-3 slices of lemon on the skin side of the trout. Fold the foil loosely, crimping the edges together, and folding until you make a packet.
- Place over the charcoal briquettes, or inside the oven on a baking sheet, for 10-15 minutes. Check on the trout after 10 minutes. The trout is ready when the flesh is opaque and it flakes easily with a fork.
- Instructions For the Vegetables
- Prepare the vegetables and butter per ingredients list. Ensure the potatoes are sliced in thin wedges, otherwise they will be too thick to cook in time.
- Prepare foil into large square pieces. Use a thick foil, otherwise use 2 pieces of foil.
- Place a mixture of vegetables in the centre of the foil, place several cubes of butter and garnish with chives. Salt and pepper to taste. Fold the foil loosely, crimping the edges together, and folding until you make a packet.
- Place over the charcoal briquettes, or inside the oven on a baking sheet. Cooking time for vegetables varies on the thickness and hardness of the vegetables. Cook for approx 30 minutes, but check at the 20 minute mark if vegetables are well done or crisp, as per your preference.